Ingredients (serves 24-30)
24 (500g) small mushrooms (5-6cm)
8 slices white bread, broken up
120g butter, unsalted, chopped
3 garlic cloves, minced
¾ cup parsley sprigs
1 tablespoon thyme leaves + extra for garnish
¼ cup oregano leaves
¼ cup parmesan cheese, grated + extra for tops
Extra-virgin olive oil
Sea salt & cracked pepper
- Preheat oven to 180°C (350°F). In a food processer add bread, butter, garlic, parsley, thyme, oregano and ¼ cup parmesan cheese, blitz until combined. Season with salt and pepper.
- Carefully remove stalks from mushrooms and place on a baking tray and season with salt and pepper. Carefully place filling into the mushrooms, pressing the mixture into the centre, so it sits firmly. Drizzle with olive oil and top with grated parmesan cheese and bake for 15 minutes or until mushroom tops are golden.
Arrange mushrooms on a serving plate and scatter with thyme leaves and serve.